French Herb Bread

1. In a large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dry salad dressing mix. Reserve remaining mix. Heat buttermilk, water and shortening until warm (120-130~), shor- tening need not melt.
2. Add to flour mixture.
3. Add egg. Blend until moistened; beat 3 minutes at medium speed.
4. Gradually add enough flour to make a firm dough.
5. Kneadi on a well floured surface until smooth and elastic (5-10 minutes).
6. Place in greased bowl; turn to grease top. Cover; let rise in warm oven (turn on lowest setting for 1 minute, then turn off) for 20 minutes.
7. Punch down dough; divide into 2 parts.
8. On lightly floured surface, roll or pat each part to a 12x7 inch rectangle.
9. Star- ting with longer side, roll up tightly sealing edges and ends.
10. Place seamside down on greased cookie sheet.
11. Make diagonal slashes about 2 inches apart in tops of loaves.
12. Cover; let rise in warm oven until light and doubled, about 30 minutes.
13. Bakei in preheated 375~ oven for 25 to 30 minutes.
14. While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix. Cool on wire racks.